Cream and Crumb Schnitz Pie
Indulge in the rustic charm of a *Cream and Crumb Schnitz Pie*, a Pennsylvania Dutch-inspired dessert that combines tender stewed dried apples (schnitz) with a luscious layer of heavy cream and a buttery crumb topping. Nestled in a flaky pie crust, this sweet treat offers a delightful balance of textures—from the velvety cream to the crunchy brown sugar crumble. Spiced with a hint of cinnamon and baked to golden perfection, this pie is easy to prepare yet bursting with cozy flavors that make it the ultimate comfort food. Perfect for holiday gatherings or a casual weeknight dessert, serve it warm or at room temperature for a soul-satisfying slice of nostalgia. Keywords: schnitz pie recipe, dried apple dessert, crumb topping pie, Pennsylvania Dutch dessert.
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Recipe Information
Ingredients
- 2 cups Dried apples (schnitz)
- 2 cups Water
- 0.5 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 cup Heavy cream
- 0.75 cups All-purpose flour
- 0.5 cups Brown sugar
- 0.25 cups Butter (cold, cubed)
- 1 piece Prepared pie crust
Instructions
Preheat your oven to 375°F (190°C).
Place the dried apples and water in a medium saucepan over medium heat. Simmer for 10-15 minutes until the apples are tender and the liquid has mostly evaporated.
Stir in the granulated sugar and ground cinnamon to the apples, then remove from heat and let the mixture cool for a few minutes.
Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim any excess overhang.
Spread the cooked apple mixture evenly over the bottom of the pie crust.
Pour the heavy cream over the apples, ensuring it spreads evenly.
In a small bowl, combine the flour and brown sugar for the crumb topping.
Add the cold, cubed butter to the flour mixture and use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs.
Sprinkle the crumb mixture evenly over the cream and apples in the pie crust.
Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the filling is bubbling slightly.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 524.8 g | 191% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 305.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
